4 lb Short ribs of beef 1 ea Onion skin on studded with -2 cloves 3 cl Garlic peeled and -lightly crushed 4 ea Whole black peppercorns 4 c Beef broth 3 sm Leeks roots trimmed and 1 -inch of green left on cut -into 1/4 x 2 inch julienne -strips well washed 3 ea Carrots cut into 1/4 x 2 -inch julienne strips 3 ea Celery ribs cut into -1/4 x 2 inch julienne -strips 8 ea White mushroom caps cut -into thin slices 2 c Shaped pasta cooked until -just tender Salt and fresh ground black -pepper to taste 2 tb Chopped dill 2 tb Parsley Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1 1/2 inches. Bring to a boil. Cover and bake in the oven about 2 hours, until beef is very tender. Remove meat and cool. Shred from bones, discarding any fat and the bones. COver. Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool. Pour or skim off fat and return defatted broth to the casserole. Add leeks, carrots and celery to casserole. Bring to a boil; reduce heat and simmer, covered, 3 minutes. Add shredded beef to broth with mushrooms, pasta, salt and pepper. Bake, covered, for 5 minutes. Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls.
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